Peach Strudel with Carmel Sauce

1/4 cup egg substitute (or 1 egg)
1 tbsp. water
1 - 16 oz. package frozen sliced peaches, thawed and drained
1/3 cup brown sugar
1 tbsp. flour
1 tsp. vanilla extract
1 puff pastry sheet, thawed
2 tbsp. sugar
Prepared Carmel sauce

Thaw the peaches in a colander (this takes several hours). Thaw the puff pastry for 40 minutes.

Heat oven to 400F. Beat the egg substitute and water in a small bowl, set aside. Stir the peaches, brown sugar, flour and vanilla extract in a large bowl.

Unfold the pastry sheet on a lightly floured surface and roll it into a 14x12" rectangle. Spoon the peaches lengthwise down the center of the pastry. Cut slits 1" apart from the 2 sides of hte pastry to within 1/2" of the peaches. Starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture entirely. Brush the pastry with the egg mixture and sprinkle with sugar. Place the pastry onto a baking sheet and bake for 25 minutes, or until golden brown. Let it cool for 20 minutes before enjoying. Cover each sliced with prepared Carmel sauce.

Enjoy!